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Drew a gravity sample today. FG is 1.004 which is 90% attenuation on London ale yeast! First reaction: WTF? That's at least 20% over-attenuation.

HB Belgian Saison. Brewed with jaggery Indian raw sugar, and it's proving to be one of my favorite recipes. Also Tina the cat photobombing.

Interesting. Did the high heat baking soda neutralization create the licorice flavor, or remove it?

I got the molasses/licorice flavor when I used one of the dark piloncillo raw sugars. Not a hint of it in either of these though. I'm contemplating brewing with that jaggery invert #2 today, if I can get a move-on. Just superior 2-row, a little flaked barley and the 1 lb #2 for about 10% of...

Interesting results from the jaggery invert #2. The baking soda added at high heat (~135F) seems to have darkened the syrup, as pictured on the right in the attached photo. It smells and tastes complex as per description of #2. I decided to make another batch, this time #1 invert using mostly...

I've decided to have another go at making a pound of #2 invert. This time I'm using quality jaggery as my base sugar and I'll be adding it to an upcoming ale made mostly of base malt to assess its influence. I'm intending this as a stepping stone to the next dark mild, assuming all goes well...

I find that 3711 is very close to Belle as well. The article recommends open fermentation as a way to prevent the dreaded WY 3724 stall. This didn't work for me, but I noticed that fermentation only stalls with gen-1 yeast. Gen-2 onward, the harvested slurry ferments quickly and without...

I wouldn't compare this with Saison Dupont, as I designed it around on-hand ingredients. I used American hops too, but kept them relatively restrained. I'd say the phenolics are balanced with peppery spice being the first thing I notice. Definitely no medicinal aroma or flavor. I fermented at...

This August I used BE-134 for the first time in a saison. It's giving me exactly what I wanted: first spice, then citrus plus a subtle Belgian background note. It's showing a lot of character in a simple pils/vienna beer, so definitely not neutral for me as others have reported. Keeping in mind...

I brewed a saison this Sunday using a couple things I haven't tried before. Included a pound of jaggery raw sugar to an otherwise simple grist and I'll be interested to see if it imparts any flavor to the final product. It tasted good as I was shaving it off the cone. I also used BE-134...

Thanks for the reminder. I do need to get back onto that project just as soon as the weather cools off. I'll have a half kilo of jaggery left over from this saison and I might try inverting that. Two birds with one stone!

Thanks. Did you use it in higher amounts and/or with a complex grain bill?

Rebooting an older thread. I'm interested to learn about other people's experiences brewing with jaggery. Good/bad? Gravity point contribution? OP indicates low. Anything else to be aware of? I'm including my recipe below as reference. Thanks in advance. JAGGERY SAISON (5.5 gal, 1.050 OG, 6%)...

Adding the 10 IBUs of low alpha hops at 60 minutes is probably going to help me out in that regard.

So I think what I'm going to do is hedge my bets. I'll add about 2/3 ounce of low bittering hops at 60 minutes to get about 10 IBU, then an ounce of yarrow leaves later in the boil followed 1 oz flower DH. I have two varieties of yarrow to choose from. A wild-type with white flowers and a...

I'll look into it a bit more to see what if any preservative qualities the yarrow has. I know that its strongly antimicrobial, so at the very least I feel assured that I won't infect it by 'dry-yarrowing' the flowers.

When you say it's not working like hops, do you mean that it's not providing enough bitterness to counteract the malt sweetness?

I find this thread so intriguing that I'm pulled back in from my 6 month hiatus. I have yarrow growing in my garden and have noted how suprisingly effective it is at promoting wellbeing when steeped in a tea. And as noted directly above, it stops wound bleeding almost immediately when applied as...

Yarrow may well be antiseptic, as per it's long history of medicinal use for wound healing. I've used it myself in that capacity to stop bleeding and promote healing.

I get that too from the "I don't like dark beers" crowd. I'd like to say mine will be around at Christmas, but that would be wishful thinking. Fermented this batch with MJ Liberty Bell, and I'm quite pleased with it. It fermented fast and dropped like a stone.